This is from the America’s test Kitchen Family Cookbook on p. 314. Enjoy! Emily
Skillet-Roasted Tarragon Chicken
If you have an oven-proof skillet, you can omit the baking dish and put the skillet right into the oven. Be careful of the hot handle when removing the skillet and set the chicken aside on a plate to rest while making the pan sauce in step 4.
Chicken
4 bone-in, skin-on split chicken breasts (10-12 oz. each)
Salt & pepper
1 teaspoon vegetable oil
White Wine Sauce
2 teaspoon vegetable oil
Salt
1 shallot, minced
¾ cup low-sodium chicken broth
½ cup white wine or vermouth
3 tablespoons unsalted butter, cut into 3 pieces and chilled
2 teaspoons minced fresh tarragon or 1 teaspoon dried Pepper
1. For the chicken: Adjust an oven rack to the lowest position, place a 9X13 inch baking dish on the rack, and heat the oven to 450 degrees.
2. Pat the chicken dry with paper towels, then season with salt and pepper. Heat the oil in a 12-inch skillet over ...